Teri's Chinese Chicken Salad

Part I:  Salad
1 large head of Romaine lettuce (or 2 -3 hearts of Romaine)
1 bunch of scallions - diced
2-4 whole chicken breasts, cooked & sliced

Part II Dressing
3/4 c of canola oil
2 tablespoons of soy sauce
1/4 c of rice wine vinegar
1/2 c sugar

Combine in a saucepan and bring to a boil for 1 minute.
Cool and store in a jar; shake before serving.

Part III Crunchies (topping)
2 packages of Ramen noodles, crush them, and discard flavor pack
2 tablespoons of sesame seeds
1 cup of sliced almonds
1/4 cup of canola oil

Saute in a skillet until brown.  Then allow to cool.

**Keep parts 1, 2, & 3 separate until you are ready to serve!

Optional:
I marinate the chicken in "Old Cape Cod" brand "Toasted Sesame Soy & Ginger Vinaigrette & Marinade".  This can also be used as a dressing if you don't have the time to make the dressing above.